Potato Casserole - cooking recipe
Ingredients
-
1 (2 lb.) bag frozen hash browns
1 can cream of celery soup
1 small can evaporated milk
1 c. sour cream
1 small jar pimientos
salt and pepper to taste
2 c. grated Cheddar cheese
1 large onion, chopped
Preparation
-
Reserve 1/2 cup cheese.
Saute onion in small amount oil or margarine.
Combine soup, milk, pimientos, 1 1/2 cups cheese and onion in large pan.
Stir in hash browns.
Pour in oiled 9 x 13-inch baking dish.
Cover with foil.
Bake 45 minutes at 400\u00b0. Remove foil, sprinkle reserved cheese on top.
Cook 10 minutes more.
Leave a comment